Description
This Crispy Beef recipe features thinly sliced sirloin steak coated in cornstarch, fried to golden perfection, then tossed in a vibrant orange-soy glaze with a hint of jalapeño heat. The combination of crispy texture and tangy, sweet-spicy sauce creates a deliciously satisfying dish perfect for serving over white rice.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds (680 g) stir fry steak slices or sirloin steak, thinly sliced (about 1/4-inch thick), pre-sliced
- 1 tablespoon low-sodium soy sauce
- 6 tablespoons cornstarch
- 4 cups (946 ml) canola oil, for frying
Orange Sauce
- 1 medium-sized navel orange (zest peeled and sliced, then juiced for 1/4 cup juice)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons molasses
- 1 tablespoon rice vinegar
- 1 ½ teaspoon sesame oil
- 1 jalapeño, de-seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
- ½ teaspoon red pepper flakes
- 2 scallions, chopped (for garnish)
Instructions
- Coat and Freeze Beef: In a large bowl, toss the beef strips with 1 tablespoon of soy sauce. Sprinkle the cornstarch evenly over the beef and toss again until all pieces are fully coated. Arrange the coated beef in a single layer on a wire rack set over a baking sheet, then place in the freezer for 45 minutes. This step helps dry out the surface, ensuring a crispier fry.
- Prepare Orange and Sauce Mix: Using a vegetable peeler, peel strips of zest from the orange and slice them into thin strips. Juice the orange to obtain 1/4 cup of fresh juice. In a medium bowl, combine the orange zest, orange juice, remaining 2 tablespoons of soy sauce, molasses, rice vinegar, sesame oil, sliced jalapeño, minced garlic, grated ginger, and red pepper flakes. Whisk together until thoroughly blended.
- Heat Oil: In a large heavy-bottomed pot or Dutch oven, heat the canola oil to 375°F (191°C). Prepare a large plate lined with two layers of paper towels to drain the fried beef.
- Fry the Beef: Once the oil reaches temperature, carefully add about one-third of the beef slices into the hot oil, ensuring not to overcrowd the pot. Fry the beef for approximately 3 minutes or until the pieces turn golden brown and crispy. Use a slotted spoon or spider strainer to remove the beef and place it on the prepared paper towel-lined plate. Repeat frying in batches with the remaining beef.
- Make the Sauce: In a large skillet over medium-high heat, pour in the prepared orange-soy sauce mixture. Bring it to a boil, then reduce the heat and simmer gently for about 3 minutes until the sauce slightly thickens. Remove the skillet from heat.
- Toss Beef in Sauce: Add the fried beef strips to the skillet with the simmered sauce. Toss everything well to ensure each piece is evenly coated with the sauce.
- Serve: Transfer the crispy, sauced beef to serving plates. Garnish with chopped scallions and serve warm. This dish pairs beautifully with steamed white rice for a complete meal.
Notes
- Freezing the coated beef before frying helps create an extra crispy texture by drying out the surface.
- Make sure the oil temperature is maintained at 375°F for optimal frying results; too low and the beef will be greasy, too hot and it may burn.
- Adjust the heat of the dish by varying the amount of jalapeño and red pepper flakes to suit your spice preference.
- Leftover crispy beef can be reheated in a skillet to maintain texture, but avoid microwaving as it can make it soggy.
- This recipe can be paired with steamed vegetables or a fresh salad for a complete meal.
